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Nicaragua Black Beans and Rice with Cabbage Salad THM-E

Course Main Course
Cuisine Mexican
Servings 8
Author Glenda Groff


Black Beans:

  • 1 pound dry black beans
  • 4 cups fat-free chicken broth
  • 1/2 cup diced onions
  • 1 garlic clove
  • salt and pepper


  • 1 tablespoon oil
  • 1/4 cup diced onions
  • 1/4 cup diced peppers
  • 1 garlic clove
  • 3 cups brown rice
  • 6 cups fat-free chicken broth
  • salt and pepper

Cabbage Salad:

  • 6 cups thinly sliced cabbage
  • 1 teaspoon salt
  • 1/2 cup white vinegar
  • 2 tablespoons THM Gentle Sweet


For Beans: Crock-pot: Place beans, broth, onions, and garlic in a crockpot on high for 6-7 hours. When beans are soft, season with salt and pepper. Insta-pot: Combine beans, broth, onions, and garlic in Insta-pot. Pressure cook for 40 minutes. Release pressure and season with salt.

For Rice: Place oil in Insta-pot. Turn on saute. Add onions, peppers, garlic, and rice. Stir until rice is lightly toasted. Add broth. Stir well. Seal cooker with lid. Turn to cook for 14 minutes. Release pressure. Season with salt and pepper.

For Cabbage: Combine all ingredient together. Refrigerate until serving time.

To serve: layer 1/2 cup rice, 1/3 cup beans, and Cabbage salad on your plate. I add hot sauce and tomatoes to my serving. Sour Cream can be served with this meal for a THM-XO.